OSTIA PASTA, PORTA

Spaghetti alla Chitarra with a Cacio e Pepe sauce - a classic Roman dish made with pecorino cheese and black pepper.

Pasta Ready to CooK!

Frozen

HOW TO PREPARE

1. Place 2 frozen pasta pucks of Cacio e Pepe sauce in a saucepan with the lid on, over low-medium heat.
2. Add 120ml of water to the pasta sauce and cook for 7-10 minutes or to desired temperature.
3. Separately, fill a medium-sized pot with 2.5L of water and a Teaspoon of salt. Bring to a boil over high heat.
4. Add pasta to boiling water, cook for 4-5 minutes or until al dente. Stir regularly.
5. Once the pasta sauce is melted, continue cooking the sauce for 2 minutes with the lid off, stirring occasionally.
6. Strain the pasta and mix it with the sauce in the saucepan.
7. Add the black pepper and a pinch of salt. Toss gently to coat.
8. Finish pasta with a sprinkle of Pecorino cheese.

PASTA
Size: 280g
Ingredients: durum wheat flour, water.

SAUCE
Size: 200 gr
Ingredients: Water, butter, heavy whipping cream, pecorino romano, rice starch, grana padano, black pepper.

TOPPING
Ingredients: pecorino romano cheese.

Contains: Wheat